Friday, October 9, 2009

Pumpkin Cinnamon Rolls

Quick post..

Had free time and decided to do a little late-night baking and deliver to people studying for tests!I used this recipe, but I made a few changes. Instead of 3 cups AP flour, I mixed 2 cups AP flour and 1 cup bread flour. I only had cinnamon so I upped the amt in place of the other spices... I didn't have cream cheese for the icing (which would've been sinfully delicious), so I mixed a tiny bit of unsalted butter, confectioner's sugar, vanilla extract and warm water together until I got the right consistency. Too bad the pretty icing streaks just melted because I didn't have time to let the rolls cool.The rolls were said to be really tasty (I was happy when Clarissa said it was better than Cinnabon :D), but I don't think the pumpkin flavor was particularly pronounced. Maybe the other traditional "pumpkin pie" spices would've enhanced that pumpkin taste we all know and love!

Phone pics that I hastily snapped:

Puffed up and ready to go in the oven! They have such a pretty color.

Ready for delivery :)

Definitely try the recipe. It's so nice for autumn!

Random food fact: The word pumpkin originates from the word pepon, which is Greek for “large melon".